Sunday, May 4, 2014

Blueberry lemon Greek yogurt loaf bread

Can I brag for a bit? I think I ate English muffins only a handful of times in the past month. I finally got out of my breakfast rut and made breakfast sweets to eat in the mornings. This is a big accomplishment for me, since I am a big proponent of routines and tend to stick to my regular English muffin breakfasts.

I've been loving all the Greek yogurt muffins I've made this year and wanted to branch out a big and make a bread. I was happy to find this recipe online and was able to mix everything together very quickly. Gotta love that about quickbreads.

This Greek yogurt bread was moist, as expected, and full of bright, juicy blueberries. It was pretty much like eating a cake for breakfast, only without the frosting. You can definitely add some streusel or drizzle on some glaze if that's how you roll.


Blueberry lemon Greek yogurt loaf bread
  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 lemon, juiced and zested (I only had juice from half a lemon, so that is what I used)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (5.3 ounce) container Greek yogurt (I used 0% plain Chobani)
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Directions
Preheat your oven to 350 degrees F.

Generously grease a standard 9x5x2 inch loaf pan or use a silicone one like I did (I did not grease it). Set aside.

In a large bowl, whisk together the flour, baking powder and salt.

In a separate medium sized bowl, mix together the sugars, lemon juice and zest, vanilla and eggs. Then mix in the Greek yogurt. Mix well.

Transfer the Greek yogurt mixture into the large bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until the mixture is just combined - do not over mix.  The batter will be thick and lumpy.

Gently fold in the blueberries using as few strokes as possible.

Transfer the batter to your prepared loaf pan, smooth the top and bake in your preheated oven for 1 hour or until a toothpick inserted in the center comes out clean (mine only baked for 40 minutes, so check your bread after the 40 minute mark).

Remove the loaf pan from the oven and allow to cool before serving.  If desired, you can add a glaze to the top of the loaf by combining lemon juice and powdered sugar and drizzling it over the top.

Bread should be stored in an airtight container at room temperature and will keep for a few days. It can also be stored in the refrigerator or frozen and reheated.

Yield: One 9x5x2 loaf (about 12-16 slices)

Source: Slightly adapted from She Cooks and Bakes!; originally inspired from Nosh and Nourish

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